How to cook balsamic vinegar

Industrial process of making balsamic vinegar is very difficult. The Italians – master-class of cooking this delicious seasoning for vegetables, meat, fish. This balsamic vinegar is prepared by squeezing the juice of Trebbiano grapes in the provinces of Modena or Reggio Emilia. The resulting juice is heated and boiled to a thick syrup which is then mixed with wine vinegar and aged in wooden barrels. The maturing of balsamic vinegar from 3 to 50 years. But many chefs are doing balsamic vinegar for a very simple recipe.

You will need

• • Cherry – 400 grams,
  • Lemon – 1 PC.;
  • Vinegar 9% - 400 ml
  • Sugar – 1 tbsp,
  • Cinnamon – ½ tsp

Instruction

1. Wash the cherries, remove stones and twigs. Crush cherries in a glass bake ware with a spoon.
2. Pour in the vinegar, 2 tbsp lemon juice, add the sugar and the whole lemon peel with cinnamon. Bring to a boil over low heat.
3. Cook for no more than 20 minutes. Cool and pour into a clean glass jar. Close the glass cover and refrigerate for 2 days, the mixture was drawn.
4. Filter through a double sieve. Strain through a layer of fabric.
5. Glass bottle sterilize. Pour it in the resulting balsamic vinegar and send it to storage in the refrigerator.
6. Balsamic vinegar is ideal for sauces for salads or grilled meat.